The quince is one of mankind’s oldest cultivated fruits. This yellow-skinned, slightly fuzzy fruit has a distinct flavor somewhere between the apple and the pear. The texture and pronounced tart flavor make it better cooked than when eaten raw. The quince has high pectin levels, which is why it is often made into jams or jellies. The fruit takes on a beautiful shade of deep red when cooked over a long period of time. To prepare a quince, rub off the fuzz with a towel, then cut the fruit lengthwise along each side of the central core. Remove the seeds, then slice into cubes.
Season: October - November
Purchasing Tips: Look for those that are large and firm, with little or no sign of green.
Storage: Refrigerate up to 2 months
Cooking Tips: Use in jams, jellies, or other preserves like chutney. Excellent when paired with heavy red meats and game birds.
Nutritional Info: Large amounts of pectin. Good source of potassium, and vitamins A, B and C. The quince has twice as much vitamin C as the lemon.
